Equipment
Ingredients
Tomato Recaudo (Base)
- 400 g roma tomatoes, roughly chopped
- 100 g white onion, roughly chopped
- 2 garlic cloves
- 60 ml water
Soup & Chicken
- 30 ml vegetable oil
- 500 g boneless skinless chicken thighs, cut into 2cm pieces
- 200 g fideo noodles
- 1500 ml chicken broth, low sodium
- 150 g carrots, diced small
- salt
Garnishes
- 1 avocado, diced
- 15 g fresh cilantro, chopped
- 1 serrano or jalapeño pepper, thinly sliced
- 60 g queso fresco, crumbled
- 4 lime wedges
Nutrition (per serving)
Method
Combine the Roma tomatoes, white onion, garlic, and water in a blender. Blend on high until completely smooth to create the 'recaudo'. Set aside.
Heat half the oil in a Dutch oven over medium-high heat. Season chicken pieces with a pinch of salt. Sear the chicken until browned on the outside but not fully cooked through. Remove chicken to a plate.
Add the remaining oil to the pot. Add the fideo noodles (or broken vermicelli). Stir constantly and fry until the noodles turn a deep golden brown and smell nutty. Watch closely as they can burn in seconds.
Pour the blended tomato mixture directly onto the hot noodles (it will splatter). Cook, stirring frequently, until the mixture darkens and thickens, about 5 minutes. This 'searing' of the sauce is crucial for flavor.
Return the chicken and any accumulated juices to the pot. Add the chicken broth and diced carrots. Bring to a boil, then reduce heat to low and simmer until the chicken is cooked through (internal temp 74°C/165°F) and noodles are tender.
Taste the broth and adjust salt if needed. Serve hot in bowls, topped generously with diced avocado, crumbled queso fresco, cilantro, sliced green chiles, and a squeeze of fresh lime juice.
Chef's Notes
- Toasting the noodles is the non-negotiable step in this recipe. It prevents the pasta from becoming a starchy paste and adds a distinct nutty flavor.
- If using whole dried angel hair or capellini, break them inside a kitchen towel to prevent noodle shards from flying around the kitchen.
- For a spicier broth, blend one seeded chipotle pepper or a jalapeño directly into the tomato recaudo in step 1.
Storage
Refrigerator: 3 days — Noodles will continue to absorb broth; add a splash of water or stock when reheating.
Freezer: 2 months — Freeze without garnishes. Texture of noodles may soften slightly upon thawing.
Reheating: Simmer gently on stove until hot. Avoid boiling vigorously to preserve noodle integrity.
